5.0 from 12 votes
Lime Bundt Cake Recipe
This Lime Bundt Cake is so moist, flavorful, and beautiful. Serve it up any time, whether it's a holiday or just a simple summer day!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 14 slices
Calories: 404 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
For the Cake
- 30.5 ounces yellow cake mix (2 (15.25-ounce) boxes)
- 1⅔ cups water
- ⅓ cup lime juice 75 grams(from 2½ limes)
- 4 teaspoons lime zest (from 2 limes)
- ⅔ cup vegetable oil
- 3 large eggs room temperature
For the Glaze
- 2 cups powdered sugar
- 4 tablespoons lime juice (from 2 limes)
Instructions
- Preheat oven to 350°F. Grease a bundt pan with butter or nonstick spray and flour. Set aside.
- Mix the cake mix, water, lime juice, lime zest, oil, and eggs in a large bowl.
- Pour batter into the prepared bundt pan. If you are baking it all in one pan, bake for about 60 minutes, or until a toothpick inserted comes out clean or with moist crumbs. If you are baking in 2 pans, like I did, bake for about 45 minutes. I split the batter evenly between both the large pan and the smaller pan and they were done at the same time. If your bundt pans are significantly different in size, keep an eye on the smaller one as it will bake quicker than the larger one.
- While the cake is cooking, mix up the glaze. Combine the powdered sugar with 3 tablespoons of lime juice and whisk together. It will take about a minute before all of the powdered sugar has dissolved into the lime juice. If your glaze is too thick, add in the remaining tablespoon of lime juice.
- Once your cake has cooled, remove from the bundt pan and place onto a plate or cake stand. If you did 2 cakes, simply stack the smaller one on top of the larger one. Pour the glaze on top of the cake and let it drip down the sides. Garnish with lime slices if you so desire. Slice and serve!
Cup of Yum
Notes
- Storage: Store lime bundt cake in an airtight container in the refrigerator for up to 5 days.
- Make sure the cake pans are well-greased with butter/nonstick spray and flour before filling them with batter. This is the best way to keep your cake from sticking.
- You can use this recipe to bake one larger cake, or split the batter between multiple cake pans.
- The cake is done when a toothpick comes out clean, with a few moist crumbs.
Nutrition Information
Serving
1slice
Calories
404kcal
(20%)
Carbohydrates
69g
(23%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
40mg
(13%)
Sodium
467mg
(19%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
63IU
(1%)
Vitamin C
3mg
(3%)
Calcium
139mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14slices
Amount Per Serving
Calories 404
% Daily Value*
| Serving | 1slice | |
| Calories | 404kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 467mg | 19% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.